Kebabs and Kurries launches a delectable menu that bring together ancient culinary traditions and authentic style of cooking – designed for the discerning gourmet. This menu has a wonderful selection of ITC’s signature Indian dishes, continuing some of the classics while featuring exclusive add-ons that include Nadru ki Chaamp, Jhinga Hara Masala, Gilawat ke Kebab and Murgh Biryani amongst others. The interiors of Kebabs & Kurries reflect the haunting beauty of North Indian forts. A brassmotif engraved wooden entrance, Dholpur stone flooring and carved wooden pillars create a look of rugged earthiness. Usually in Kebabs & Kurries, there is set menu and a la carte selection. We were invited for a tasting recently, and had a set menu curated for the meal.
Our personalized menus were laid out at the table we were ushered to. There were selections for shakahari dawat and mansahari dawat, and we started off with some Labgeer and Jhinga Ajwaini. Labgeer is a delicate aromatic fresh beet root patty with cashew and cheese flavored with cardamom and pan-grilled in butter to crisp – a great start. And the Jhinga was seriously large jumbo prawns roasted with a flavored mixture of yoghurt, red chili, turmeric and garam masala, delectable! A few tikkis and kebabs followed – the gilawat ke kebab was irresistible melt-in-the-mouth delicately spiced with cloves and cinnamon. We still like ours with naan, but here it was served by itself. The Makkai ki Tikki was quite nice from the vegetarian selection, but Nadru ki Chaanp made quite an impression. Gallettes of lotus stem minced with ginger, onions and green chilies fried to a golden crisp, quite different and delicious!
The appetizers were quite heavy and usually that could suffice as a meal. I made sure I minimized the tasting portions so I could last till the mains. The classic Mahi Qaliya was well done, rich gravy of fish stock soured with dry mango gave it a nice tangy edge. The Murgh Khushk Purdah was an interesting fusion dish of fragrant boneless chicken cured with flavors of star anise, tobacco and the works. It looked quite curious, but wasn’t very distinct in taste. Dal Bukhara was outstanding, as always – harmonious combination of black lentils, tomatoes, ginger and garlic.
My favorite dishes in Kebabs and Kurries (and in Dum Pukht) are Dum Pukht Gosht Biryani with Nihari. The braised lamb of the biryani is cooked to perfection. And the long, aromatic rice grains pair beautifully with the succulent lamb preparation in the spicy brown gravy. Yes, several helpings of this made my meal complete! There was a Tasting plate of three signature desserts – K&K Kulfi, Shahi Tukda, Shaan-e-Aam – simple, distinct and scrumptious.
The Last Word
Kebabs & Kurries has an exquisite menu in summary. The Kurries collection showcases the kitchen’s repertoire of luscious Quarmas. While the Kebab Collection showcases signatures from the Tandoor Chatpate Tandoori Aloo along with Bukharas famed Barrah Kebab. And you could team the Kurries with breads from the clay and iron tandoor. The sumptuous fare at Kebabs and Kurries comprises a mouth-watering array of kebabs and a wide range of dishes from all over India, and is a gourmet extravaganza. Come check it out!